12 Drinks of December
We’re teaming up with some of our friends in coffee, cooking, and spirits to bring you 12 different holiday coffee recipes using our products!
Drink Eight: Spiked Hazelnut Affogato
Tipsy Scoop's founder, Melissa Tavss, has created an incredible coffee desert using their Spiked Hazelnut Coffee ice cream. Find out how to make this drool-worthy affogato served in ESPRO's Cocoa Coffee Cup below!
- 2 scoops Spiked Hazelnut Coffee Ice Cream
- 1 oz hazelnut liqueur
- 2 oz freshly brewed espresso
- Put 2 small scoops of Spiked Hazelnut Coffee ice cream into a Cocoa Coffee Cup.
- Pour over 1 ounce hazelnut liqueur and 2 ounces hot espresso.
- Serve immediately.